Sautéed Butternut Squash With Kale And Spinach

This mouthwatering, versatile dish can be enjoyed as a main course, or a yummy side paired with your favorite summer feasts.


1-2 tablespoons olive oil

1/2 whole butternut squash; peeled, seeded and cubed

1 tablespoon butter

1 bunch kale, leaves torn, stalks discarded 

12 ounces spinach, chopped

Salt and pepper to taste

1. Heat olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper. Cook for several minutes, turning gently with a spatula until squash is deep golden brown and tender but not falling apart. Remove to a plate and set aside.

2. In the same skillet, melt 1 tablespoon of butter over medium-high heat and add in kale and spinach. Toss with tongs and cook for 3 to 4 minutes. Add the cooked squash and gently toss together. Season with salt and pepper.

3. Serve as a side or main dish or as a filling for quesadillas or sandwiches. Enjoy!

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